Wontons not so Wanton

I recently got together with my friend Penelope to hang out and catch up. Penelope has recently taken to learn how to cook, and is making amazing progress. We decided that with the cold weather approaching a quick, warm, and hardy recipe would be just perfect to learn.

I have a fondness for wontons mainly due to the fact that they're an easy go-to for a picnic or potluck, and make plenty of leftovers to take to lunch for work. They're also ridiculously easy to put together, and are versatile enough to appease everyone as the fillings can be composed of whatever fits your fancy. We decicded to go with ground pork for the filling, deciding that we wanted something hardier than say, cream cheese and fake crab, or ground chicken and veggies.

Pork Wontons
Makes about a 30-40

What You'll Need...
1 lb. ground pork
2 cloves of garlic
1 bunch of green onions, minced
2 teaspoons of fresh ginger
1 package of wonton wrappers
vegetable oil
salt and pepper

What You'll Do...
1) Combine the pork, onions, garlic, ginger, salt and pepper together in a bowl.

2) Layout the wonton wrappers, and set aside a bowl of water. Put a small chunk of the pork into the center of the wonton wrapper. Dip your finger in the water and wet the outer rim of half the wonton, which will act as a glue. Fold the wonton wrapper over and press, sealing the edges together. Try to press out as much air trapped inside as possible.

3) Pour oil into a wok or pan, heat to high, then reduce to medium heat. Drop in wontons, six at a time, and let sit until golden brown. Use a spider or slotted spoon to get them out and place them on a plate lined with paper towels to absorb the extra oily drippings.

4) Enjoy the deep fried fatty goodness.

This is also a great get together recipe as folding the zillion wontons can get a bit tedious if you do it by yourself. Throw on the radio and make a party of it! The folding is also a great way to get your kids in the kitchen and get them into cooking, just make sure the adult takes care of the oil.